Tasty Rhubarb-Muffins
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Rhubarb goes with everything really.
When baking rhubarb-muffins, always remember to drain your rhubarb well if using the pre-frozen rhubarb and not freshly chopped.
Best served warm.....or not!
2 cups flour
2/3 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 egg
1/2 tsp. baking soda
1/4 cup vegetable oil
3/4 cup orange juice
3 tsp. grated orange peel
1 1/4 cup finely chopped rhubarb
Mix the dry ingredients; beat the egg and oil; add juice and rhubarb to dry mixture.
Bake at 350F for 25 minutes.
RHUBARB WITH STREUSEL-TOPPING
2 cups flour
1 egg
1/2 tsp. salt
1 cup buttermilk
1/2 cup melted shortening
1 tsp. baking powder
Filling (cooked separately)
3/4 cup sugar
1/3 cup water
1 1/2 tsp. cornstarch
1 tblsp. lemon juice
1 1/2 cups chopped rhubarb
Thicken the filling in a pan over low heat and let cool.
Put one half of batter into muffin cups. Add a touch of filling, then fill to the top with more batter.
Streusel Topping
1/3 cup butter
1/3 cup sugar
1/3 cup flour
Sprinkle the tops generously.
Bake 400F for 20 - 25 minutes.
RHUBARB AND ZUCCHINI
1 cup sugar
3 tsp. grated zucchini rind
2 eggs
2 tblsp. milk
2 tsp. baking powder
1/4 cup butter
1 1/2 cups flour
1/2 tsp. salt
1 cup chopped rhubarb
1 cup oatmeal
1/2 cup salad oil
Fill greased pan to 3/4 full. Sprinkle with sugar and grated peel on top if you like.
400F for 25 minutes.
RHUBARB AND ALMOND MUFFINS
1/3 cup milk
1/4 cup oil
1 egg
1/4 cup white sugar
1/4 cup brown sugar
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. almond extract
1 1/3 cup diced rhubarb
1 1/2 cups all purpose flour
Gently mix all ingredients and fold in the rhubarb last.
Bake at 375F for approximately 20 - 25 minutes.
Sprinkle the tops with sugar while hot.
Photo Courtesy of Blair Christenson
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